脱乙酰魔芋葡甘露聚糖对肌原纤维蛋白结构及凝胶特性的影响

摘要/Abstract

摘要： 研究添加不同浓度0%、0.125%、0.25%、0.5%和1%的脱乙酰魔芋葡甘聚糖（Deacetylated konjac glucomannan, DKGM）对猪肉肌原纤维蛋白结构和凝胶性能的影响，通过分析其凝胶强度、保水性、水分分布、微观结构和凝胶分子力的变化，探究DKGM对MP凝胶特性的影响机制。结果表明，添加DKGM后，MP的凝胶强度显著增加（p<0.05），在添加量为0.25%时，凝胶强度达到最大，是对照组的1.55倍；DKGM的加入可以使不易流动水的比例显著增加（p<0.05），从而提高凝胶持水力；冷场电镜观察发现添加DKGM可以促进凝胶形成更为均匀致密的网络结构，结构和作用力分析表明适量添加DKGM可以促进MP分子的展开和疏水基团的暴露，增加活性巯基的含量，诱导更多的α-螺旋向β-折叠的转变，增强MP凝胶的疏水相互作用和二硫键，从而改善MP凝胶强度和持水力。

关键词: 肌原纤维蛋白, 脱乙酰魔芋葡甘聚糖, 凝胶特性, 二级结构, 二硫键

Abstract: In order to investigate the mechanism of deacetylated konjac glucomannan (DKGM) on the structure and gel properties of myofibrillar protein, pork myofibrillar protein (MP) was added with 0%, 0.125%, 0.25%, 0.5% and 1% of DKGM to analyze the changes in gel strength, water retention, water distribution, microstructure, secondary and tertiary structure and gel molecular force. The results showed that the addition of DKGM significantly increased the gel strength of MP (p<0.05), and the gel strength reached the maximum at the addition amount of 0.25%, which was 1.55 times that of the control group; the addition of DKGM could significantly increase the proportion of non-fluidizable water (p<0.05), thus improving the gel water holding power; cold field electron microscopy reveals that the addition of DKGM can promote the formation of more uniform and dense network structure of the gel； the structural and force analysis showed that the addition of DKGM could promote the unfolding of MP molecules and exposure of hydrophobic groups, increase the content of reactive sulfhydryl groups, induce more α-helix to β-fold transition, enhance the hydrophobic interactions and disulfide bonds of MP gels, and thus improve the strength and water-holding power of MP gels.

Key words: Myofibrillar protein, Deacetyl konjac glucomannan, Gel properties, Secondary Structure, Disulfide bonds

中图分类号:

TS251.1

栗俊广张旭玥王昱禹晓庞杰陈历水白艳红. 脱乙酰魔芋葡甘露聚糖对肌原纤维蛋白结构及凝胶特性的影响[J]. 食品科学, 0, (): 0-0.

Jun guangLi Yu Wang Yan-Hong Bai. Effect of deacetylated konjac glucomannan on the structure and gel properties of myofibrillar protein[J]. FOOD SCIENCE, 0, (): 0-0.

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